Source: dLife

These cupcakes made from cocoa and applesauce are low in saturated fat and make a great occasional treat.

Servings

1 cooking spray
1 cup Margarine, 80% fat, unsalted, tub (or butter)
0.75 cup sugar
2 eggs
0.5 cup Cocoa Powder, unsweetened
1.5 cup unsweetened applesauce
1.75 cup Flour, all purpose, unbleached, enriched
1 tsp low sodium baking powder
1 tsp baking soda
0.5 tsp salt

1 Begin by preheating your oven to 350 degrees F. Use two 12-cup muffin pans and spray 18 holes with nonstick cooking spray and set aside.
2 To make the batter, first cream the margarine and sugar in a deep mixing bowl with an electric beater for 1 to 2 minutes, or until pale. Add the eggs and the cocoa powder and mix until smooth, then fold in the applesauce.
3 In a separate mixing bowl, combine the flour, baking powder, baking soda, and the salt, and then stir them into the egg mixture gently. Be careful to not over-mix.
4 Next, spoon the batter into the prepared muffin tins, filling each one 3/4 of way full. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool briefly before removing the cupcakes from the pan, and serve.

For a slightly decorative, or more fun look, try using cupcake liners in the tins instead of flouring them.